Abstract
Summary The effects of air temperature ( T ) (unheated and 35 °C), infrared radiation intensity ( IP ) (894, 1004, 1190, 1314 and 1410 Wm −2 ) and air velocity (Av) (1.0, 1.5 and 2.0 ms −1 ) on drying characteristics of tomatoes, drying time ( DT ), specific energy consumption ( SEC ) and quality parameters were investigated. DT and SEC varied between 114 and 249 min, 10.04 and 18.22 MJ kg −1 water, respectively, and were significantly affected by process variables. Shrinkage ratio ( S ) and rehydration ratio ( R r ) were varied between 0.129 and 0.214, 2.11 and 2.86 for all the drying conditions, respectively. Total colour change (Δ E ) varied from 5.30 to 13.19. Vitamin C content decreased, while lycopene content increased with infrared drying. For optimum points, desirability of functions of all targets had satisfactory, very good and excellent desirability values and ranged between 0.54 and 0.99.
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Claims 8
Claim · model-written summary
Drying time ranged from 114 to 249 min and was significantly affected by process variables.
- Taxon
- tomato
Solanum lycopersicumt0 - Outcome
- DTe0
- Value
- 114 and 249 mine0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“DT and SEC varied between 114 and 249 min, 10.04 and 18.22 MJ kg −1 water, respectively, and were significantly affected by process variables.”
t0“tomato products”
Claim · model-written summary
Specific energy consumption ranged from 10.04 to 18.22 MJ kg −1 water and was significantly affected by process variables.
- Taxon
- tomatoSolanum lycopersicumt0
- Outcome
- SECe0
- Value
- 10.04 and 18.22 MJ kg −1 watere0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“DT and SEC varied between 114 and 249 min, 10.04 and 18.22 MJ kg −1 water, respectively, and were significantly affected by process variables.”
t0“tomato products”
Claim · model-written summary
Shrinkage ratio ranged from 0.129 to 0.214.
- Taxon
- tomatoSolanum lycopersicumt0
- Outcome
- Shrinkage ratioe0
- Value
- 0.129 and 0.214e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Shrinkage ratio ( S ) and rehydration ratio ( R r ) were varied between 0.129 and 0.214, 2.11 and 2.86 for all the drying conditions, respectively.”
t0“tomato products”
Claim · model-written summary
Rehydration ratio ranged from 2.11 to 2.86.
- Taxon
- tomatoSolanum lycopersicumt0
- Outcome
- rehydration ratioe0
- Value
- 2.11 and 2.86e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Shrinkage ratio ( S ) and rehydration ratio ( R r ) were varied between 0.129 and 0.214, 2.11 and 2.86 for all the drying conditions, respectively.”
t0“tomato products”
Claim · model-written summary
Total colour change ranged from 5.30 to 13.19.
- Taxon
- tomatoSolanum lycopersicumt0
- Outcome
- Total colour changee0
- Value
- 5.30 to 13.19e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total colour change (Δ E ) varied from 5.30 to 13.19.”
t0“tomato products”
Claim · model-written summary
Infrared drying decreased vitamin C content.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- infrared dryinge0
- Outcome
- Vitamin C contente0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Vitamin C content decreased, while lycopene content increased with infrared drying.”
t0“tomato products”
Claim · model-written summary
Infrared drying increased lycopene content.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- infrared dryinge0
- Outcome
- lycopene contente0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Vitamin C content decreased, while lycopene content increased with infrared drying.”
t0“tomato products”
Claim · model-written summary
Optimum-point desirability values ranged from 0.54 to 0.99.
- Taxon
- tomatoSolanum lycopersicumt0
- Outcome
- desirability of functions of all targetse0
- Value
- 0.54 and 0.99e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“For optimum points, desirability of functions of all targets had satisfactory, very good and excellent desirability values and ranged between 0.54 and 0.99.”
t0“tomato products”
The same questions in other papers
processing · quality: phytochemicals · Solanum lycopersicum (tomato)Positive and negative results
15 papers in the same direction as this paper · 13 in the opposite direction
- negative
- positive
- no effect
25 papers more in this group
See all 29 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.